JC #2 CHINESE RESTAURANT

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee is not sanitizing utensils after rinsing utensils. Employee was coached how to sanitize properly.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a can of raid stored by the exit door. Operator discarded it.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above raw beef inside the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (46 F - Cold Holding), as per operator less than 4 hours. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bucket stored in front of the hand wash sink in the kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a utensil stored inside the hand wash sink in the kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen entrance. Operator provided paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above condiments on the shelf at the kitchen entrance.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Observed few floor tiles broken in the kitchen area.

Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. Also observed floor inside walk in cooler soiled. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. Observed inside the ice machine at the kitchen entrance.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on a pipe of the stove. Operator removed it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with grease.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed at the walk in freezer.

Basic - Very slow draining water in handwash sink in the kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table in the kitchen area.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line must wash hands after touching the face.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found chicken wings at 50°F outside the reach in cooler at cook line. According to the cook, he was using the item to prepare an order. Cook placed chicken back to the unit in order to drop temperature.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents at walk in cooler.

Basic - Floors not constructed to be easily cleanable. Floor inside walk in cooler must be clean.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed at walk-in in cooler several containers with different items cooked from previous day without labels. cooked rice, cooked pork, noodles.

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come from outside then continued to grab container with chicken and failed to wash hands, informed employee on proper hand washing techniques, employee washed his hands. Warning - From follow-up inspection 2025-06-26: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw shell eggs stored over vegetables. Warning - From follow-up inspection 2025-06-26: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in a double container on the reach in cooler prep station across from the wok cooked noodles (60 F - Cold Holding), as per employee for less than 2 hours, employee placed it back inside the cooler to rapidly cool. Warning - From follow-up inspection 2025-06-26: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table observed cooked rice (99F - Hot Holding), as per cook for less than 4 hours, employee reheating rice. Corrective Action Taken Warning - From follow-up inspection 2025-06-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash her hands in the three compartment sink. informed employee on proper hand washing techniques, employee washed his hands. Warning - From follow-up inspection 2025-06-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener solid. Warning - From follow-up inspection 2025-06-26: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Warning - From follow-up inspection 2025-06-26: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED PORK (48F - Cold Holding), as per manager more than six hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed COOKED PORK (48F - Cold Holding), as per manager more than six hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed exterior of rice maker soiled with debris.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at walk in cooler soiled with debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal container wet nesting at ware washing area.

Basic - Food stored on floor. Observed a case of fry oil stored on the floor next to cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on pipe at wok station cook line.

Basic - Reach-in cooler and Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.

Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair, not longer cleanable, cooler located in front of the wok.

Basic - Floor tiles missing and/or in disrepair. Observed a few tiles in disrepair in front of the reach in cooler in the cook line, observed walk in cooler floor in disrepair underneath the shelves.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation of grease in the hood system.